Torn Dough Soup with Anchovy Broth, Potato and Zucchini

What you need

• 250 g (2 cups) all-purpose flour
• 1/2 tsp fine salt, plus more to taste for the soup
• 1 tbsp neutral oil
• 120 ml (1/2 cup) cold water, for the dough
• 20 g (3/4 oz) dried anchovies, large soup anchovies, heads and innards removed
• 1 piece dried kelp, about 10 cm (4 in) square
• 1.5 l (6 cups) water, for the broth
• 1 medium potato, peeled, cut into half-moons 5 mm (1/4 in) thick
• 1/2 onion, sliced
• 1/2 zucchini, cut into half-moons
• 2 cloves garlic, minced
• 1 tbsp Korean soup soy sauce, guk-ganjang; use light soy sauce if unavailable
• 2 stalks green onions, thinly sliced
• 1 pinch black pepper

Method

Restated from the original video

1. 1

   Combine the flour and salt in a bowl. Add the oil and cold water and knead for 5 min into a smooth, firm dough.

2. 2

   Wrap the dough and rest it for at least 30 min at room temperature.

3. 3

   Toast the anchovies in a dry soup pot over medium heat for 1-2 min to drive off any fishy smell.

4. 4

   Add the water and the kelp and bring to a boil. Lift out the kelp after 10 min, then simmer the anchovies 5 min more.

5. 5

   Strain the broth through a sieve, discard the anchovies and return the broth to the pot.

6. 6

   Add the potato and onion and boil until the potato is half-cooked, about 8 min.

7. 7

   Stir in the garlic and soup soy sauce.

8. 8

   Wet your fingers. Flatten a piece of dough in your palm, pull off thin pieces about 5 cm (2 in) wide and drop them into the simmering soup, spacing them out.

9. 9

   Add the zucchini. Simmer for 5-6 min, until the dough pieces float and turn slightly translucent and the potato is tender.

10. 10

    Season with salt and pepper to taste and stir in the green onions. Serve hot.

Imported from beyondkimchee.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.